Okay, so I adore lemon meringue pie. Seriously, the tangy lemon curd, the sweet, fluffy meringue… it’s just heaven. But let’s be real, making a whole pie can be a bit of a project, right? That’s where this Lemon Meringue Pie Bars Recipe comes in! It’s got all that amazing lemon meringue flavor, but in a super easy, grab-and-go bar form.

I remember the first time I ever had lemon meringue pie. I was at my grandma’s, and she’d made this towering pie with the most beautiful, golden meringue. One bite, and I was hooked! This Lemon Meringue Pie Bars Recipe is my little way of bringing that classic flavor into a simpler, more shareable treat. Trust me; you’re gonna love these!

Why You’ll Love This Lemon Meringue Pie Bars Recipe

Okay, so why are these bars gonna become your new favorite? Let me tell you!

Super easy to make – way less fuss than a pie!
Totally portable. Perfect for picnics, potlucks, you name it!
The *perfect* balance of sweet and tart. Seriously, your taste buds will thank you.
A total crowd-pleaser. I bring these to parties, and they disappear!

Portable Perfection

Forget trying to carefully slice and serve a pie. These bars? Grab ’em and go! Way easier, trust me.

The Best of Both Worlds

That tangy lemon filling with the fluffy, sweet meringue? It’s the dream team! This Lemon Meringue Pie Bars Recipe gives you all that goodness in every single bite.

Lemon Meringue Pie Bars Recipe - detail 1

Lemon Meringue Pie Bars Recipe: Gathering Your Ingredients

Alright, before we dive into making these amazing Lemon Meringue Pie Bars Recipe, let’s make sure we have everything we need. Good ingredients make a HUGE difference, trust me! We can chat about swaps later, but for now, let’s gather the essentials. Check your pantry – ready, set, BAKE!

For the Crust

You’ll want:

1 1/2 cups of all-purpose flour.
1/2 cup (that’s 1 stick!) of unsalted butter, super cold and cubed.
1/4 cup of powdered sugar – makes the crust extra tender!
1/4 teaspoon of salt.
3 tablespoons of ice water. Keep it chilly!

For the Lemon Filling

Here’s what you’ll need:

1 1/2 cups of granulated sugar – for that perfect sweetness!
1/4 cup of cornstarch – this is what thickens things up.
1/4 teaspoon of salt.
1 cup of water.
1/2 cup of fresh lemon juice. Bottled just isn’t the same, okay?
4 large egg yolks, lightly beaten.
2 tablespoons of butter.
1 teaspoon of lemon zest – adds a real zing!

For the Meringue Topping

And for that glorious meringue:

4 large egg whites.
1/4 teaspoon of cream of tartar – this helps stabilize the meringue.
1/2 cup of granulated sugar.

How to Make This Lemon Meringue Pie Bars Recipe: Step-by-Step Instructions

Okay, ready to get baking? Don’t worry, this Lemon Meringue Pie Bars Recipe is totally doable! I’ve broken it down into super easy steps for you. We’ll tackle the crust, then the luscious lemon filling, and finally, that dreamy meringue. Just follow along, and you’ll be biting into these bars in no time!

Part 1: Making the Crust for the Lemon Meringue Pie Bars Recipe

First things first, let’s preheat that oven to 350°F (175°C). Now, grab a bowl and toss in your flour, cold cubed butter, powdered sugar, and salt. Use a pastry blender or your fingers (if you’re brave!) to cut the butter into the flour until it looks like coarse crumbs. Then, drizzle in that ice water, a tablespoon at a time, mixing until the dough just comes together. It might seem a little dry at first, but don’t overmix it! Press that dough evenly into the bottom of a 9×13 inch baking pan. Bake for 15-20 minutes, or until it’s lightly golden brown. You want it set but not too dark.

Part 2: Whipping Up the Lemon Filling for the Lemon Meringue Pie Bars Recipe

While the crust is baking (mmm, that smell!), let’s make the lemon filling. In a saucepan, whisk together your granulated sugar, cornstarch, and salt. Now, slowly whisk in the water and lemon juice until everything’s smooth. Cook it over medium heat, stirring constantly – seriously, don’t stop stirring! – until the mixture comes to a boil and thickens up. It should coat the back of a spoon. Don’t worry if it seems a little thin at first; it’ll thicken as it cools. Take it off the heat and whisk in those lightly beaten egg yolks, butter, and lemon zest. Yum!

Part 3: Creating the Meringue Topping for the Lemon Meringue Pie Bars Recipe

Okay, time for the meringue! This part is a little finicky, but I promise you can do it! Make sure your bowl is CLEAN and DRY – any grease will ruin the meringue. Beat those egg whites with the cream of tartar until soft peaks form. What are soft peaks? They’re when you lift the beaters, and the meringue forms a peak that gently folds over. Now, gradually add the granulated sugar, beating until stiff, glossy peaks form. Stiff peaks stand straight up when you lift the beaters. Don’t overbeat, or it’ll get dry!

Part 4: Assembling and Baking Your Lemon Meringue Pie Bars Recipe

Alright, the moment of truth! Pour that gorgeous lemon filling over the baked crust. Then, gently spread the meringue over the lemon filling, making sure it seals to the edges of the crust. This is super important to prevent weeping (aka, liquid forming between the filling and the meringue). Pop it back in the oven for 12-15 minutes, or until the meringue is golden brown. Keep a close eye on it – meringue can burn quickly! Let the bars cool completely before cutting into squares. I know, it’s torture waiting, but trust me, it’s worth it!

Tips for the Best Lemon Meringue Pie Bars Recipe

Want to make sure your Lemon Meringue Pie Bars Recipe turns out AMAZING? Of course, you do! Here are my top tips for avoiding common pitfalls and getting bakery-worthy results every single time. Let’s get these bars perfect!

Achieving the Perfect Crust

Cold butter is your BFF here! Seriously, keep it as cold as possible. Also, if you’re worried about a soggy crust (nobody wants that!), you can totally blind bake it. Just poke some holes in the crust with a fork before baking, and you’re good to go!

Preventing a Weeping Meringue

Weeping meringue? No, thank you! The key is to make sure the meringue seals completely to the crust. No gaps allowed! And that cream of tartar? Don’t skip it! It really helps stabilize the meringue and keeps it from getting watery.

Getting the Right Lemon Filling Consistency

Patience is key, my friend! Cook that filling low and slow, stirring constantly. If you get any lumps (oops!), just whisk like crazy! And remember, it’ll thicken as it cools, so don’t panic if it seems a little thin at first.

Ingredient Notes and Substitutions for Your Lemon Meringue Pie Bars Recipe

Okay, let’s talk ingredients! This Lemon Meringue Pie Bars Recipe is pretty forgiving, but some things just make a bigger difference than others. Plus, sometimes you gotta make swaps, right? No problem! Let’s see what we can do to customize these bars to *your* kitchen!

Lemon Juice

Fresh lemon juice is *always* best, trust me! It’s brighter and more flavorful than the bottled stuff. But hey, if all you’ve got is bottled, it’ll work in a pinch. Just know it might not have that same zing!

Butter

Unsalted butter is what I usually go for in this Lemon Meringue Pie Bars Recipe. That way, you can control the amount of salt. But if you only have salted butter, just skip the extra salt in the crust recipe. Easy peasy!

Egg Whites

If you’re worried about raw egg whites (totally valid!), you can use pasteurized egg whites from a carton. They’re perfectly safe and will still give you a beautiful meringue. Just make sure they’re at room temperature for best results!

How to Store Your Lemon Meringue Pie Bars Recipe

So, you’ve got these amazing Lemon Meringue Pie Bars Recipe… and maybe, *just maybe*, you have some leftovers? Here’s how to keep them tasting great!

Storing Leftovers

Pop any leftover bars in an airtight container and stash them in the fridge. They’ll stay fresh for a few days, though honestly, they probably won’t last that long!

Can You Freeze Lemon Meringue Pie Bars Recipe?

Okay, I’m gonna be real with you: freezing these isn’t the best idea. The meringue gets kinda weird and the texture changes. I’d say just enjoy them fresh!

Frequently Asked Questions About Lemon Meringue Pie Bars Recipe

Got questions about this Lemon Meringue Pie Bars Recipe? I’ve got answers! Here are some of the most common things people ask me. Let’s get you baking with confidence!

Can I make this Lemon Meringue Pie Bars Recipe ahead of time?

Totally! You can bake the crust and make the lemon filling a day in advance. Just store them separately and assemble the bars with the meringue right before serving. This saves you a ton of time!

How do I prevent the crust from getting soggy in this Lemon Meringue Pie Bars Recipe?

Blind baking is your friend! Also, make sure the crust is fully cooled before adding the lemon filling. A little melted white chocolate brushed on the cooled crust can also create a moisture barrier. Clever, right?

What can I do if my meringue is browning too quickly on this Lemon Meringue Pie Bars Recipe?

Tent it with foil! Seriously, just loosely cover the bars with foil to shield the meringue from the direct heat. You can also lower the oven rack a notch.

Can I use a different type of citrus in this Lemon Meringue Pie Bars Recipe?

While lemon is classic, you *could* experiment! Lime or grapefruit would give you a similar tangy flavor. Orange might be too sweet, but hey, go for it if you’re feeling adventurous!

How do I get stiff peaks for the meringue in this Lemon Meringue Pie Bars Recipe?

Clean bowl, room-temperature egg whites, and cream of tartar are your best friends! Also, don’t rush the process. Beat the egg whites on medium speed until those stiff, glossy peaks form. Patience, grasshopper!

Nutritional Information for Lemon Meringue Pie Bars Recipe

Heads up! The nutrition info can change based on the brands you use, so don’t take it as gospel, okay?

Ready to Bake? Share Your Lemon Meringue Pie Bars Recipe Creations!

So, are you ready to whip up a batch of these dreamy bars? I can’t wait to see your creations! Leave a comment below, rate the recipe, and share your pics on social media! Let’s get baking!